Chicken and Corn Soup
- Main Ingredient: Chicken
- Prep Time: 10 mins
- Cook Time: 20 mins
- Serves: 4
- Ingredients
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- 12 cups of chicken stock
- 2 tablespoons Soy Sauce
- 2 tablespoons Shaoxing Wine Chinese Cooking Wine
- 1 tablespoon Sesame oil
- 3 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 1 store-bought roasted chicken deboned skinless and shredded (rotisserie chicken)
- 2 cans of creamed corn
- 400 g Asian Wheat Noodles - you can choose wide or thin I like the wide noodles
- 1 tablespoon corn starch
- 3 eggs
- 3-4 green onions thinly sliced
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Quick, easy to make and exploding with flavour. Authentic Asian chunky chicken soup, guaranteed to warm your soul, made with rotisserie chicken - Chinese Chicken and Corn Noodle Soup Recipe
This is a quick and easy soup, full of flavour and minimal fuss. Chinese Chicken and Corn Soup, an exotic meal that looks harder to make than it is, sure to impress your family. Bon Appetit!
- In a large stock pot bring chicken stock to a boil.
- Add garlic, ginger, soy sauce, sesame oil and the Shaoxing Wine to the stock and bring to a boil for about 5 minutes.
- Add the shredded roast chicken and creamed corn and continue to boil over medium heat. Allow the soup to simmer for 10 minutes for the flavours to combine.
- Add Asian noodles to the soup and cook them according to instructions. Taste. Add a little more Soy, Shaoxing or Sesame oil if necessary.
- In a small glass, mix 1/4 cup water with the cornflour and stir into the soup to slightly thicken it. Add an extra half teaspoon of cornflour if you like the soup a bit thicker in consistency. Keep the soup simmering for the last steps.
- Lightly beat 3 eggs and slowly pour them into the soup in a slow steady stream, while constantly stirring the soup with chopsticks. If you pour the eggs in too quickly without stirring, they will clump together resembling scrambled eggs. You want the eggs to form into thin strands in the soup.
- Serve topped with thinly sliced green onions and enjoy!
Notes
This is a large recipe, full stock pot! For a smaller portion, just half the recipe, then you won’t eat leftovers for a week.
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